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Thursday, 21 September 2017

Chocolate
Cupcake Recipe

This Mary
Berry chocolate cupcake recipe is pure chocolate indulgence. Children will love
to decorate with chocolate strands and chocolate decorations.

Ingredients

Chocolate
cupcake

·4 tbsp Water (boiling)

·40g Cocoa powder

·3Egg(s) (free range)

·175g Butter (unsalted)
(softened)

·165g Unrefined golden caster
sugar

·115g Self-raising white flour

·1 tsp Baking powder (rounded)

Chocolate
icing

·60g Butter (unsalted)

·30g Cocoa powder

·3 tbsp Milk (whole)

·250g Unrefined golden icing
sugar

·Chocolate decorations

Method

Line a muffin tin with paper cases. Sift the cocoa powder into a
bowl, pour in the boiling water and mix into a thick paste. Add the remaining
cake ingredients and mix with an electric hand whisk (or beat with a wooden
spoon).

Divide the mixture equally between the 14 paper cases. Bake in a
preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well
risen and springy to the touch. Cool in the cases on a wire rack.

To make the chocolate icing melt the butter and pour it into a bowl.
Sift in the cocoa powder and stir in the icing sugar a little at a time to make
a glossy and spreadable. If the icing is too thick, gradually add the milk
until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with
chocolate decorations and leave to set before serving.